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Dessert

Albumen Water

A light, frothy mixture of egg whites and boiling water, then drained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Albumen Water

Albumen Water

Ingredients

Directions

  1. Beat the egg whites until light and frothy.

  2. Pour boiling water over the beaten egg whites.

  3. Mix well and let it stand for a while.

  4. Drain off the liquid.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Egg whites
Their proteins dissolve into the hot water, giving the liquid a light, slightly thickened body.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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